Easy Chili con Carne

Chili con Carne is a hearty and flavorful ground beef stew, simmered with a blend of aromatic spices such as cumin, chili powder, paprika and garlic, creating a warm and inviting aroma that fills the kitchen. A medley of ingredients, including tomatoes, kidney beans, and bell peppers, adds depth and texture to the dish. Whether enjoyed on its own or served over rice, with cornbread, or in tacos, Chili con Carne is not only a crowd-pleaser but also a versatile meal that can be easily customized to suit individual tastes and spice preferences, making it perfect for gatherings or cozy family dinners.

Chili con Carne Ingredients

• 1 Tablespoon Vegetable Oil
• 500g Minced beef
• 1 can Kidney Beans, drained (400g)
• 1 can Tomatoes (400g)
• 2 Tablespoons Tomato Concentrate
• 1 cup Boiling water
• 1 Onion, diced
• 3 Garlic cloves, minced
• 1 Red Bell Pepper, cubed
• 1 teaspoon Chili powder (adjust according to your spicy-level of preference)
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 2 teaspoon Beef Bouillon
• 2 teaspoon Brown Sugar
• ½ teaspoon Salt
• ½ teaspoon Black Pepper

How to Make the Best Chili con Carne

1. In a medium-high heat pan, add the oil. Once the oil is hot (takes about a minute), add the diced onions. Stir it well and cook for about 3 minutes or until the onion is soft and translucid.
2. Add the minced garlic, the chopped red bell pepper. Mix it well and cook for about 1 minute. Add chilli powder, paprika and cumin to the pan, mix it well. Let it all cook in medium heat for about 1 minute.
3. Turn on the heat to medium-high heat and add the minced beef. Spread it well into the pan. Let the meat get brown at the bottom. No much stirring needed. Leave it for about 5 minutes. You want to make sure the meat is “fried” and almost a bit “crunchy”. Not only simmered.
4. Now mix the beef and make sure that the upper part is also cooked. It will only take about a minute. Break all lumps.
5. Once the meat is fully cooked and there are no more pink parts, add the boiling water, the beef bouillon, can of tomatoes, brown sugar, salt, black pepper and the tomato concentrate. Mix it well.
6. Bring the pot to a boil and place a lid on the pot. Reduce the heat to low and let it simmer for 20 minutes. After 10 minutes, open the lid and stir it, to make sure the bottom is not sticking to the pan.
7. Remove the lid and add the rinsed beans into the pot. Let it simmer (without the lid this time) for another 10 minutes. If you noticed it is getting to dry, make sure to add a lit bit more water. Only as necessary.
8. Now adjust the seasonings as per your taste. Specially salt, black pepper and chili.
9. Once everything is ready, turn off the heat. My recommendation is to add it on top of white rice. It also takes great with a side of bread and sour cream. Enjoy!

Recipe Tips

1. Brown the Meat Properly: Sear the meat over medium-high heat until it’s browned and caramelized. This step enhances the flavor and creates a delicious base for the chili.
2. Add Aromatics Early: Sauté onions, garlic, and bell peppers. Cooking these ingredients first releases their flavors and adds depth to the dish.
3. Let It Simmer: Allow the chili to simmer for at least 20 minutes, but if you have time, you can leave it simmering even for longer (up to 1 hour). This helps the flavors meld together and improves the overall taste. The longer, the better!
4. Adjust Consistency: If the chili is too thick, add a little beef broth, tomato sauce, or water. If it’s too thin, let it simmer uncovered for a while to reduce.
5. Make It Ahead: Chili often tastes even better the next day, as the flavors continue to develop. Make it ahead of time for an easy meal prep option.